Creamy Crab And Spinach Risotto Food

SPINACH AND LEMON RISOTTO

Steps:

• Heat the stock in a saucepan to a gentle simmer
• Melt 50g of butter and the olive oil in a saucepan, add the shallots and sauté for 3 minutes
• Add the rice and stir well to coat the grains thoroughly with butter and oil. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and continue to stir as frequently as possible, adding more stock as each ladleful is absorbed.
• Before you add the last of the stock, stir in the chopped spinach, lemon rind and juice and season to taste with salt and pepper. Increase the heat, stir well then add the remaining stock and butter. Cook for a few minutes, then add half the parmesan and mix well. Serve garnished with the remaining parmesan and extra lemon rind.

RISOTTO WITH SPINACH

Steps:

• Blanch the spinach and then chop it finely. In a pan, pour in some extra virgin olive oil and cook the crushed garlic clove, until brown. Remove the garlic and add the onion, finely chopped. Cook the onion until it becomes transparent. You can then add the spinach, stir, and season to taste. Set aside.
• In a casserole, toast the rice with 20 gr of extra virgin olive oil. When the rice is hot throughout, add the boiling stock all at once and mix gently. Cover the casserole with the lid and allow to cook for 15 minutes on a low flame.
• When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto.
• Allow to rest for 2 minutes in casserole with lid on and covered with a cloth.
• Serve with grated parmesan and lemon slices.

CREAMY SPINACH RISOTTO

Steps:

• Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
• Add Arborio to pot and sauté for about 3 minutes.
• Add wine to rice and sauté until nearly dry, then mix in spices.
• Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
• During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
• Put cream into a food processor, add spinach mix including juice, and process until smooth.
• When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
• Add cheese, mix, and serve.

CREAMY SPINACH & MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
• Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

CREAMY CRAB RISOTTO

Steps:

• In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
• When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
• Continue to simmer.
• Stir occasionally and check for absorbtion.
• It's done when it's nice and thick and the carrots are still crunchy.
• Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

CRAB RISOTTO

Steps:

• Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
• Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.

GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO

Steps:

• Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
• Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
• Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

CREAMY CRAB AND SPINACH RISOTTO

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 8"x10" baking dish.
• Defrost the spinach, squeeze out the water and coursely chop.
• Slice the mushrooms.
• Mince the garlic.
• Chop the imitation crab into bite size pieces.
• De-seed and dice the Roma tomato.
• Shred the Parmesan cheese.
• Over medium-high heat use a large saucepan to saute the mushrooms and garlic in remaining olive oil until the mushrooms begin to release their juices.
• Add the rice to the mushrooms and mix well to separate the grains.
• Add the crab, tomatoes, and spinach to the mushroom/rice mixture.
• Add the Alfredo sauce.
• Add the Old Bay seasoning then mix well to incorporate flavors (about 5 minutes).
• Add half the Parmesan cheese and mix until melted.
• Pour into baking disk.
• Top with breadcrumbs and remaining Parmesan cheese.
• Bake until the top turns a golden brown and casserole is bubbly.

CRAB RISOTTO

Steps:

• Heat the stock in a saucepan and bring to a gentle simmer. Melt the butter in a separate medium saucepan, add the onion and garlic, and fry on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until the rice is hot. Add the lemon zest with 1 ladleful of hot stock and stir constantly. Once the stock has been absorbed, continue to add it, a ladleful at a time, until the rice is cooked - this will take around 18 mins.
• When the rice is almost cooked but still has a little bite, tip in the peas, lemon juice and crabmeat, then season and cook for 3 mins more. Once the rice is cooked, turn off the heat, add a knob of butter and a splash more stock, and leave to sit for 2 mins. Sprinkle over the chives and serve with lemon wedges.

FRESH CRAB AND PEA RISOTTO

Steps:

• Heat the stock in a medium saucepan and keep it simmering over low heat.
• In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
• When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

CREAMY SPINACH & MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
• Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

CREAMY SPINACH & MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
• Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
• Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g.

CREAMY SPINACH AND SHRIMP RISOTTO

Steps:

• Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
• Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
• Meanwhile, season shrimp with salt and pepper.
• Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
• When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

CREAMY SPINACH AND MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g